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This luxuriously smooth and flavorful ratatouille recipe is well worth the effort. Vegetables are first browned, then roasted, then cooked in a tomato sauce. This ratatouille dish includes onion, garlic, zucchini, squash, bell peppers, eggplant, tomatoes, and fresh herbs.
cooking.nytimes.com
You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time) But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans If you’d prefer a vegetarian version, leave out the chorizo
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Get Spicy Coconut Shrimp Recipe from Food Network
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Get Chipotle Porky Joe Sliders Recipe from Food Network
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This recipe is by Molly O'Neill and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Super simple and delicious, this pomegranate, arugula, and spinach salad is a beautiful addition to any meal.
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This asparagus pairs especially well with Asian types of grilled foods, such as kebabs or satays.
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Grapefruit and lime are the perfect refreshing combination for this margarita. Fresh juices taste so much better than store-bought.
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Freshly made onion juice is the family secret to this old recipe for a sweet and tangy poppyseed salad dressing that's ready in just a few minutes.